Go Back

Cajun Chicken Pasta

This easy Cajun Chicken Pasta will make ordinary days more special. Use your baking pan and roasting rack for healthier cooking.
Course Main Course, Snack
Cuisine American, Italian
Keyword baking pan, cajun chicken, oven rack, pasta dish, roasting rack
Prep Time 20 minutes
Cook Time 25 minutes
Servings 6


  • 1 1/4 lbs boneless skinless chicken breasts
  • 1 1/2 tbsp Cajun seasoning
  • 1-2 tbsp olive oil as needed
  • 1 piece thinly sliced yellow onion
  • 1, 8oz container mushrooms sliced into halves or quarters
  • 1/2 cup yellow bell pepper sliced
  • 1/2 cup orange bell pepper sliced
  • 3 cloves minced garlic
  • 1/3 cup dry white wine or chicken broth
  • 2 pieces medium Roma tomatoes seeded and diced
  • 3/4 cup heavy cream
  • 3/4 cup whole milk
  • 3/4 lb fettuccine noodles
  • kosher salt
  • ground black pepper
  • chopped fresh parsley


  • Cook pasta according to package directions. Drain well and set aside.
  • Season chicken breasts with the Cajun seasoning.
  • Preheat oven to 400 degrees F.
  • Brush your cooling racks with olive oil and place them on top of the baking sheet. Arrange the chicken breasts on the oven rack and cook them in the oven for 25 to 30 minutes until crispy.
  • In a large skillet over medium-high heat, add a few tablespoons of olive oil. Add the onions, mushrooms and bell peppers.
  • Cook the veggies for about 5-6 minutes until a bit softened.
    Add the garlic and cook for a minute. Pour the wine or chicken stock and cook for a minute, stirring frequently to avoid sticking.
  • Add the tomatoes, heavy cream and milk. Stir and bring to a boil. Stir constantly until thickened.
  • Add the cooked pasta to the sauce.
  • Bring out the Cajun chicken and let it rest for 5 minutes before slicing into strips.
  • Serve the chicken with pasta, season with salt and pepper and garnish with chopped parsley.